Light summer hors d'oeuvres for your garden gathering, cocktail party, shower or any occasion when you want to impress your guests.
2 sheets phyllo pastry
4-1/2 oz. unsalted butter, melted
1 portion of Canadian Brie
1/2 small red onion, finely chopped
5 fl. oz. virgin olive oil
1 tbsp caster sugar
2 tsp balsamic vinegar
2 oz. dried wild blueberries, soaked in boiling water for 20 minutes and drained
1 head of curly leaf lettuce
1 bunch chives
Step 1: Preheat oven to 350°F. Spread one sheet of phyllo pastry on a work surface, brush with melted butter. Place a second sheet over the first and brush with more butter. Cut the phyllo pasty in half, brush one surface with butter and place one on top of the other. Cut out into 1-1/2" squares. Place squares onto a baking sheet and bake in preheated oven for 10-12 minutes until golden.
Step 2: To make wild blueberry relish, heat the onion in oil for 5-10 minutes until soft. Add the sugar, vinegar and wild blueberries, bring to a fast simmer and reduce juices to a syrupy consistency. Allow to cool. To assemble, place a piece of lettuce onto each phyllo shape, position a cube of Brie on each, then top with a small heap of wild blueberry relish. Finish with a length of fresh chive.
Reprinted with permission from the Wild Blueberry Association of North America.